Instructions: The ancient Greeks and Romans knew the culinary and medicinal gifts of mustard, which in this recipe forms a protective and flavorful coating for pork tenderloin, an excellent source of B vitamins. In classical Greece and Rome, rosemary, too, was valued in both medicine and cooking.

2 (12-ounce) pork tenderloins
1/2 cup plus 2 tablespoons good-quality honey mustard (see note)

1 large bunch fresh rosemary

Remove any fat from tenderloins.

In a small bowl, mix mustard with 2 tablespoons finely minced rosemary needles. Add a grinding of black pepper. Pour mustard mixture over tenderloins and roll tenderloins so they are completely coated. Cover and refrigerate for 4 to 6 hours.

Preheat oven to 375F.

Remove most of the marinade from pork. Season lightly with kosher salt and freshly ground black pepper. Distribute rosemary branches in center of a baking sheet, placing tenderloins on top. Bake for 12 minutes, turn over, and bake 12 minutes longer. Remove from oven. Transfer to a cutting board and let rest for 5 minutes. Pork should be slightly pink. Slice thinly, placing pork in overlapping slices on a serving platter. Pour accumulated juices over pork. Garnish with sprigs of rosemary and add a dollop of honey mustard.

Note: I use Honeycup or Sable & Rosenfeld.

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